Sunday, September 29, 2013

Recipe: Hu Tieu Sa Te aka Satay Noodle Soup with Beef

Next to pho, this has got to be my ultimate favorite beef noodle soup.  The satay consistency and flavors lend this noodle soup a more stew-like feel than pho with its clear broth.  My mom introduced me to this noodle soup later in my childhood, and I still joke with her that I feel cheated for the earlier years.  I believe this is of Chinese origins, but don't quote me on that.  My mom, however, DID get the recipe from a Chinese friend so...maybe!  If anybody knows, do share your information, please!  

Special Equipment
4 quart stock pot

Broth Ingredients
3 quarts of shrimp stock
2 tbsp hoisin sauce
1 tsp oyster sauce
3 tbsp crunchy peanut butter
2 heaping tsp of Lee Kum Kee's Satay Sauce

1. Warm the shrimp stock.

2. Add the hoisin sauce, oyster sauce, crunchy peanut butter, chili oil, and satay sauce to the shrimp stock and thoroughly mix.  

Assembly (simmer broth while you are assembling the bowls)
sliced rib eye
cooked tendon
fresh hu tieu noodles or extra large pho noodles
tomato slices
cucumber, cut into matchsticks
fried shallots to garnish
Tia to (red perilla leaves)
Hung lui (mint leaves)
Hung que (Thai basil)
bean sprouts
lime wedges
Sriracha hot sauce

1. If using fresh hu tieu noodles, separate the noodles after you remove them from packaging.  Fair warning: this will be an oily mess!  If using dry extra large pho noodles, bring a pot of water to boil.  Put pho noodles in using a strainer, swirling noodles the entire time to prevent the noodles from clinging to each other.  Taste test the noodles to determine doneness.  They should be done after about 8-10 minutes.  Make sure the noodles are drained of excess water before placing them into the serving bowl(s).

2. Quickly dip the sliced rib eye into the hot sa te broth to flash cook the meat.  Remove and top the noodles with the flash cooked rib eye and tendon.

3. Arrange the sliced tomatoes and cucumber matchsticks on top of the noodles.  

4. Increase the heat of the broth to bring it to a rolling boil.  Ladle broth into each bowl.

5. Garnish with tia to, hung lui, hung que, bean sprouts, and fried shallots.  Squeeze as much lime as desired.  Add as much Sriracha hot sauce as you can handle.  

Cook's note: I realize my picture does not include cucumber, but that's my personal preference when eating this noodle soup. 

Bon appetit!

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